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Banana Protein Muffins

Top view of golden-brown banana protein muffins on a cooling rack

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These muffins are your new go-to. They’re soft, moist, and secretly loaded with protein. No more feeling guilty about a sweet treat—this one will actually keep you full and energized. It’s the perfect mix of classic comfort food and a healthy, high-protein snack.

Ingredients

Scale

Wet:

  • 1 cup ripe banana puree (from very ripe, brown-speckled bananas)
  • 2 large eggs
  • ¼ cup honey
  • 1 tsp vanilla extract

Dry:

  • ½ cup blanched almond flour
  • ½ cup oat flour
  • ½ cup vanilla protein powder
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ cup chocolate chips or chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F. Line a 10-cup muffin tin with paper liners. A quick tip: spray the liners with a little oil to prevent sticking.
  2. In a large bowl, whisk together the banana puree, eggs, honey, and vanilla until smooth.
  3. Add the almond flour, oat flour, protein powder, baking powder, cinnamon, and salt to the wet mixture. Stir until just combined. Don’t overmix—a few lumps are okay!
  4. Gently fold in your chocolate chips or walnuts.
  5. Spoon the batter into the prepared liners, filling each about three-quarters of the way.
  6. Bake for 18-24 minutes, or until the tops are golden brown and a toothpick comes out clean.
  7. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.

Notes

Serving Suggestions: These muffins are amazing on their own, but also great with a pat of butter or a drizzle of extra honey.

Tips & Tricks: Use super ripe bananas for the best flavor. For a vegan version, swap the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). You can also use maple syrup instead of honey.

Storage: Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. These muffins freeze beautifully for up to 3 months. To reheat, microwave for 10-15 seconds.